Go Back
+ servings
Print
Smoky Poblano Enchilada Sauce and Pasta Duros-green-clay-ceramic-herbs | cookingontheweekends.com

Smoky Pasilla Enchilada Sauce Recipe

This smoky, delicious Smoky Pasilla Enchilada Sauce recipe is divine with enchiladas (of course!), as well as chicken, steak, fish, pasta, rice or simply for a dipping sauce. 

Makes approximately 2 cups

Course Ingredient, Sauces
Cuisine Mexican
Keyword Mexican sauces, great for enchiladas
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 16
Calories 9 kcal
Author Valentina K. Wein

Ingredients

  • about 5 medium-large dried pasilla chiles
  • water
  • 1 cup cooking liquid (reserved -- see recipe instructions)
  • ¾ cup vegetable stock
  • 4 small garlic cloves, peeled, stems and roots removed
  • teaspoons ground cumin
  • 1 teaspoon granulated sugar
  • ¾ teaspoon salt
  • ¼ teaspoon ground cinnamon

Instructions

  1. Place the dried chiles in a medium-sized sauce pot and add enough water to cover them.
  2. Bring the water to a boil and then cover the pot and remove it from the heat. Let the chiles hydrate in the hot water for at least 45 minutes.
  3. Remove 1 cup of the water from the pot and pour it a blender.
  4. Then remove the chiles from the pot. (You should have about 1 cup's worth.) Use your hands or a paring knife to gently remove the stems and seeds. Then add the chiles to blender.

  5. Add the stock, garlic, cumin, sugar, salt and cinnamon.
  6. Purée until the sauce is completely smooth, about 30 seconds.
  7. Pour the sauce into a storage container and keep refrigerated until you're ready to use it.